This thing holds heat like nothing I've seen. I tried ribs and Mahi yesterday. No pics 'cause, well, I forgot. Blues Hog lump and pecan chunks. The temperature ran away from me early as I was trying to establish the fire and it took forever to get it back down. Used the ceramic heat plate so it wasn't a total disaster. The fish only cooked an hour and was perfect in the smoked fish dip. The ribs had great flavor but were a bit charred around the edges. Because of the electric fire start I'm going to have to change my thinking a bit. Sure had plenty of temp for pizza, and very quickly. Outside stayed cool to the touch, even in the hot Florida sun. Once I figure it out I think I'll really like it, but the monitoring program on the iPhone is less than I'd expect. I may have to do a PBC or PK cook so I don't feel like a total noob...
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So...I'm giving up on the Everdure. It takes more attention to detail than I want to give it right now. I bought it primarily for pizza (have to make my own most of the time due to a gluten problem) but it's overkill for that. I'll be listing it for sale.Comment
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I would be willing to bet you only have a select few pieces of lump that can be added w/tongs thru the port. Maybe at that point you revert to briquets. Nice looking. Kamadoish.Comment
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It must be a winner, look at all the BBQ accolades the endorser has garnered. Will soon have a collaboration with Rachel Ray.
/sarcComment
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